Chickpea Ravioli With Basil Pesto And Hazelnuts

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1 1/3 cups plus 10 tablespoons all-purpose flour (about 9 ounces)

2/3 cup chickpea (garbanzo bean) flour (about 2 3/4 ounces)

1/2 teaspoon salt

5 tablespoons water

1 tablespoon extravirgin olive oil

2 large eggs

2 cups drained and rinsed canned chickpeas (garbanzo beans)

2 tablespoons chopped fresh chives

2 tablespoons mascarpone cheese

1/2 teaspoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon grated whole nutmeg

1 small garlic clove

6 quarts water

1 tablespoon kosher salt

2 cups packed basil leaves

2/3 cup fat-free, less-sodium chicken broth

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1 garlic clove, crushed

1 1/2 tablespoons extravirgin olive oil

3 tablespoons chopped hazelnuts, toasted

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